Turkey Porchetta with Fennel Apple Salad
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 651
- Total Fat
- 34
- Saturated Fat
- 8
- Carbohydrates
- 16
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 69
- Cholesterol
- 199
- Sodium
- 1132
- Total: 2 hr 10 min (includes resting time)
- Active: 45 min
Ingredients
One 6-pound boneless, skin-on double turkey breast (2 breasts together)
2 tablespoons picked fresh rosemary (from about 2 sprigs)
1 tablespoon Meyer lemon zest (from about 2 Meyer lemons)
3 1/4 teaspoons kosher salt, plus more for sprinkling
2 teaspoons fennel seeds
2 teaspoons crushed red pepper flakes
12 cloves garlic
1 large bulb fennel, cut into 1/4-inch dice
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Fennel Apple Salad, recipe follows
Fennel Apple Salad:
2 tablespoons chopped fresh Italian parsley
3 tablespoons fresh Meyer lemon juice
3 tablespoons olive oil
1 tablespoon honey, such as wildflower
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 Granny Smith apple, cut into thin matchsticks
1 large fennel bulb, cut into thin matchsticks, plus 1 bunch fennel fronds, chopped
Directions
Special equipment:
a meat mallet; a large mortar and pestle; butcher’s twine; a ham net- Preheat the oven to 400 degrees F.
- Butterfly the turkey breast. Make small slits throughout the turkey breast to make sure the flavor penetrates the meat. Cover with plastic and flatten it to make it even with a meat mallet.
- In a large mortar and pestle, combine the rosemary, zest, salt, fennel seeds, red pepper flakes, garlic, fennel and pepper and process into a paste. Rub the paste all over the turkey flesh. Carefully roll up the breast, making sure that the turkey skin covers the turkey roulade completely. Tie with butcher’s twine and place inside a ham net. Brush the turkey with the olive oil and sprinkle with salt and pepper. Place the turkey on a half-sheet tray and place in the oven. Roast for about 1 hour, or until the internal temperature reaches 150 degrees F. Remove from the oven and let the turkey rest (it will continue to cook internally, until it reaches 165 degrees F; this is the perfect temperature for turkey).
- Remove the ham netting and butcher twine and slice the turkey. Serve with the Fennel Apple Salad.
Fennel Apple Salad:
- In a large bowl, combine the parsley, lemon juice, olive oil, honey, salt, pepper, apple and fennel. Let the salad sit for 10 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.